Casoncelli alla bergamasca - Italian recipes by GialloZafferano
Bergamasque casoncelli are a typical stuffed fresh pasta from Lombardy. Discover the recipe with meat, raisins, amaretti, breadcrumbs, and pears!
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- italian cuisine
- how to cook
- Casoncelli alla bergamasca
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Cooking tools:
- Mixing bowl
- Fork
- Kitchen plastic wrap
- Pasta machine
- Round cutter
- Spray bottle
- Pan
- Meat grinder
- Chef's knife
- Cutting board
- Grater
- Stove
- Saucepan
- Colander
- Slotted spoon
- Tongs
- Measuring cup
- Kitchen scale
- Rolling pin
Ingredients
- Type 00 flour 1.67 cups
- Remilled durum wheat semolina ½ cup
- Eggs (approximately 1 small) 1.8 oz
- Water ¼ cup
- Salami paste 5.3 oz
- Breadcrumbs 1 cup
- Abate Fetel pears or 'spadona' type 3.7 oz
- Pork roasted 3.5 oz
- Grana Padano PDO cheese 2.5 oz
- Eggs (about 1 small) 1.8 oz
- Raisins ¼ cup
- Amaretti cookies about 2 0.2 oz
- Garlic
- Lemon peel to taste
- Black pepper to taste
- Cinnamon powder to taste
- Nutmeg to taste
- Parsley to taste
- Fine salt to taste
- Butter to taste
- Sage to taste
- Grana Padano PDO cheese to taste
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